Plenty of olive oil in a roaster form and heat with the crushed peperoncini. Season the meat with plenty of salt and pepper and brown well on all sides. Deglaze with balsamic vinegar and white wine. Grate a nice piece of ginger, add the garlic cloves and the vegetables. Fill up with soup and maybe water. The meat should be two-thirds in liquid. Sprinkle with half of the rosemary and steam everything together with the lid closed in the oven heated to 80 °C for 2 1/2 hours.
Now increase to 160 to 180 °C and finish cooking in an hour and a half.
Sprinkle with coarsely chopped parsley. Pour sauce through a sieve, arrange meat with braised onions and carrots and decorate with the remaining fresh rosemary.
Tips: -minu only has bouillon cubes available. Therefore he adds coarsely chopped minestrone vegetables (carrots, fennel, celery, leek).
He makes a fine pasta sauce from the leftovers: shred the meat, bring to the boil with the strained stock and mix with pappardelle.